Recipe for Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew) I'm a huge fan of all kinds of beans and legumes but two of my favorites are lentils and chickpeas, so when I got this recipe by e-mail from a reader named Paula B., from the second I read the recipe, there was never any doubt I was going to make it. Not only did it sound like a perfect combination of flavors, but I'd just gotten a big bag of red lentils from Whole Foods, so it seemed like an omen when the recipe arrived. Paula called the dish Moroccan Lentil Stew, though I'm not sure if it's really Moroccan, but it's aromatic and spicy with a blend of interesting ingredients that come together perfectly.
Paula said she eats it with a dollop of sour cream (again, probably not Moroccan, but highly recommend it!) I ate mine over brown rice, and this was one of the best easy dinners I'd had for a long time. If you're thinking of using brown lentils for this, please try to find the red lentils. Instructions: Heat olive oil in a heavy pot with a tight-fitting lid. Printer Friendly Recipe. Toasty Pumpkin Chickpea Fritters. These easy, Toasty Pumpkin Chickpea Fritters are tender and moist on the inside - toasty on the outside. A light, crisp layer of panko breadcrumbs coat a cozy fall-inspired filling of mashed chickpeas, rich golden pumpkin, nutty hemp seeds, garlic, a hint of maple and a splash of bright cider vinegar. These lovable little cakes are delicious served on their own in bite-sized morsels - or even as a festive fall patty for a veggie burger.
I like to serve them alongside a big salad for dinner - a swirl of my sage cream sauce on the side. Super simple for fall!.. What is a fritter? Substitutions Note: if you'd like you can change up the pumpkin for butternut or acorn squash. If you don't have hemp seeds - you can sub with other seeds like sunflower. And I must say the rustic combo of chickpeas and pumpkin was pretty fantastic as is.. I've made these fritters many times already - check out what happens when you add in extra pumpkin, use fine bread crumbs instead of Panko, and light fry. 1. Better Than Trader Joe's Edamame Hummus Recipe.
I started working on this knock-off Trader Joe’s edamame hummus recipe two weeks ago. And then on Sunday, my husband and I decided on a whim to stop by Trader Joe’s on the way home from the farmers market. Guess what? Trader Joe’s doesn’t even sell edamame hummus anymore. Or at least ours doesn’t. Horror! I love their edamame hummus. It was quite possibly my most favorite item sold by Trader Joe’s, after they cruelly stopped selling my beloved Middle East Feast. But! I can never get hummus right when I make it with chickpeas, but edamame works so much better. My favorite way to use edamame hummus is as a sandwich spread. So take that, Trader Joe’s! An edamame hummus made with lemon juice and fresh herbs. Ingredients 1 c. cooked edamame 1/4 c. tahini 2 tbsp. lemon juice 1 garlic clove, peeled 2 tbsp. coarsely chopped fresh herbs (optional--I used rosemary, thyme, and basil) 2 tbsp. olive oil (add more if you like your hummus creamier) salt to taste (I used 1/4 tsp.)
Instructions Notes. Recipe for slow cooker Puerto Rican black beans with sofrito and cilantro. Three times I attempted this black bean recipe, as I tried to recreate a dish I enjoyed years ago in a local Puerto Rican restaurant. Three times I loaded my slow cooker with dried beans, not presoaked, just rinsed and picked over. First, I tried cooking them without any seasoning, thinking I'd add the flavorings at the end so they wouldn't keep the beans from softening. (Not enough water; the beans turned into a solid blob before I realized it.) The second time, I added sufficient liquid, but in an act of defiance, the perfectly cooked beans refused to absorb the sofrito, tomato or spices. (Blech.) Slow cooker Puerto Rican black beans with sofrito and cilantro From the pantry, you'll need: dried black beans, chopped tomato, ground cumin, Mexican oregano, red pepper flakes, onion, garlic.
In Puerto Rico, sofrito seldom contains tomato; it's a green condiment, called recaito. Ingredients Directions Cook on LOW for 7 hours, until the beans are soft but still hold their shape. Black Bean Sweet Potato “Patties” Black Bean Sweet Potato 'Patties' So, you have some options with this one. I enjoyed this as either a burger, 'falafel' style in a wrap, or on top of a salad. Either way, these are a delicious, and easy way to pack your meal full of fiber, protein, and flavor! Ingredients (makes 4 burgers, or several patties): 1 tsp oil 1 medium sweet potato, cut into small cubes 1 cup water 1 can black beans, rinsed, drained and dried off with a towel 2/3 cup walnuts, ground into a coarse flour (you can also use oats, or another type of oily nut) 4-5 fresh basil leaves, chopped 1-2 cloves garlic, minced 1/2 tbsp lime or lemon juice 1 tsp chili powder 1/2 tsp cumin 1/4 tsp sea salt a few grinds of pepper 1) Heat the oil in a large frying pan.
Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney. Chickpea Burgers & Tahini Sauce -EW. Portobello and Black Bean Enchiladas. Roasted Poblano Sauce: 1 poblano pepper 2 tsp. extra virgin olive oil 1 medium yellow onion, chopped 1 large clove garlic, chopped 1/2 tsp. salt 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/4 tsp. paprika 1/8 tsp. ground chipotle pepper (optional) 2 cups crushed tomatoes about 1/4 cup water (to thin out the sauce) 1/2 cup fresh cilantro, chopped + extra for garnish Filling: 2 roasted red peppers, diced (jarred or fresh) 12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced 1/2 red onion, diced extra virgin olive oil salt and freshly ground black pepper 1 can black beans, drained and rinsed Other ingredients: 12 corn or whole wheat flour tortillas 4 oz. queso fresco fresh tomatoes or pico de gallo, for serving Preheat oven to 425 F.
To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Peel the pepper, discard the stem and seeds, and chop.